Nutella Brioche

Ingredients

• 100ml warm milk
• 30g granulated sugar
• 3g instant dry yeast
• 1 large egg
• 250g all purpose flour
• few extra tbsp flour if it’s a bit sticky
• 1/2 tsp salt
• 50g unsalted butter, softened
• Nutella for filling
• egg wash
• melted butter

Instructions

1. In a bowl, combine the milk, sugar, and yeast. Stir until the yeast dissolves, then add the egg and mix well.
2. Add the flour and salt, then mix until a shaggy dough forms.
3. Gradually knead in the softened butter until the dough becomes smooth and elastic (about 8–10 minutes by hand or 5–6 minutes using a stand mixer).
4. Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
5. Once risen, punch down the dough and divide it into 8 equal portions (about 58 g each) and shape each into a ball.
6. Roll out each ball into a rectangle. Spoon 1–2 tablespoons of Nutella onto the upper part of the dough, then fold it over to cover the filling.
7. Using a knife, cut the bottom half of the dough into thin strips, then wrap toward the top to form a braided effect.
8. Arrange the rolls on a lined baking pan, cover, and let them rise again for 30–45 minutes, or until puffy.
9. Brush the tops with egg wash, then bake in a preheated oven at 180°C (350°F) for 18–20 minutes, or until golden.
10. Once baked, brush the rolls with melted butter. Enjoy warm!